Ragu All'Enesse:
Yields 2 Quarts of Ragu.

-1/4 cup olive oil

-1 large white onion (minced)

-2 celery stalks (minced)

-1 large carrot (minced)

-1 pound ground pork

-1 pound ground veal 

-1 pound ground beef

-1 tablespoon tomato paste

-1 (28 ounce) can of peeled tomatoes and their juice

-2 cups milk

-1/4 cup dry marsala wine

-1/4 cup red wine

-30 grams (around 2 to 3 tablespoons)unsweetened carob powder

-12 grams (around 1 tablespoon) cinnamon powder

-2 tablespoons dried Sicilian oregano

-one bundle of rosemary, parsley, mint and thyme (3 or 4 pieces large pieces each)

-salt and black pepper to taste

-1 cup shaved piancintinu di enna pecorino (saffron and black pepper pecorino)

1 cup chopped parsley

 

Place the oil in a large heavy pot over medium heat. Add the carrots, celery and onions and season with salt and pepper.  Fry, stirring frequently until the vegetables start to soften and develop a bit of color, about 20 minutes.

 

Add the ground pork, veal and beef and season again with salt and pepper. Cook, stirring occasionally and breaking up any clumps of meat with a wooden spoon until the meat begins to brown, about 30 minutes, Add and stir in the tomato paste and cook for 5 minutes. Add in the can of tomatoes and with the juice, break up the tomatoes with your hands as you add them into the pot, simmer for 15 minutes longer, then add the milk and simmer for 20 more minutes. Add the the Marsala wine, red wine, carob powder, cinnamon, oregano and herb bundle and season again with salt and pepper. Mix well and bring the sauce back to a simmer. Cook, stirring occasionally for about three hours, skim some fat, but not all. 

 

Serve ragu with fresh or dried pasta and top with chopped parsley and shaved saffron pecorino or freeze.

Struncatura Pasta: 
Yields Enough Pasta Dough for 6 People.

-250 grams 00 flour

-120 grams semolina flour

-50 grams rye flour

-50 grams course splet flour

-20 grams buckwheat flour

-10 grams carob powder

-10 grams salt

-200 grams egg yolks

-100 grams water

Mix all dry ingredients in a mixer with a dough hook attachment. Slowly add eggs and water and mix on low speed until a ball for and mix for ten minutes.

Remove pasta dough from mixer and knead on a lightly floured surface for two additional minutes. Cover and let rest for at least 45 minutes.

Roll pasta and cut into spaghetti, linguine, tagliatelle or any other desired pasta shape.

Pork Sausage Meatballs with Pepper Sauce and Sicilian Honey:
Serves 6 people.
 

Red pepper sauce:

-600 grams canned tomatoes and their liquid.

-50 grams sliced red onions

-240 grams sliced red peppers (seeds removed)

-15 grams extra virgin olive oli

Sweat red onion and bell pepper in olive oil on low heat until tender (about 15 minutes)

Add tomatoes and cook until the tomatoes have completely broken down (about 30 minutes).

Season to taste with salt and black pepper

Puree with a hand blender until smooth

 

Pork sausage:

-2.5 kilos pork shoulder

-1 kilo fat back

-6.5 grams bay leaf

-6.5 grams star anise

-3.5 grams fennel seeds

-3.5 grams coriander seeds

-3.5 grams black peppercorns

-3.5 grams 3.5 grams white peppercorns

-30 grams kosher salt

-5 grams pink salt  (sodium nitrate)

Dice all meat and fat back

Grind all spices in a spice grinder

Mix and chill for one hour

Grind meat through the small grinder of a kitchen aid with a sausage attachment.

Mix the sausage thoroughly and roll into 45 gram balls

To Assemble the Completed dish:

 

Heat the pepper sauce in a pot that will be large enough to hold all the sausage.

Lightly coat the sausage balls in flour and fry in a pot with enough canola oil to cover the sausage until lightly browned (about 2 minutes). The pot should have high sides and the oil needs to be heated to 375 degrees.

Drain the sausage onto a napkin and add to the pepper sauce. Cook in sauce until the meat is cooked through.

With a slotted spoon transfer the sausage to a bowl, add additional sauce and garnish with grated caciocavallo or parmesan cheese and honey (preferably Sicilian millefiore honey).

Agro Dolce:
Yields 1 Quart.

-3/4 cups white wine vinegar

-1/4 cup white wine

-1/4 cup water

-375 grams sugar

-3.75 grams chili flake

-6.25 grams mint

-125 grams colatura

-peel of a 1/2 lemon

Reduce white wine by two-thirds.

Add white wine vinegar,water, sugar, colatura, lemon rind.

Bring to a boil and make sugar has dissolved.

Add chili flakes and mint and steep for 5 minutes.

Strain solids and cool.

Scurdalia:
Yields 1 Quart.

-500 grams russet potatoes

-250 grams almond milk

-4 grams garlic

-100 grams lemon juice

-15 grams salt

-25 grams extra virgin olive oil

Bake potatoes at 350 degrees for approximately 1 hour or until fully baked.

Split the potatoes in half, scoop into a ricer or food mill and pass.

Process all ingredients in a robot coupe or cuisinart until incorporated and smooth being very careful not to overwork the potatoes.

Pickled Fennel:
Yields 2 Quarts Pickling Liquid.

-1000 grams white balsamic vinegar

-500 grams water

-250 grams fresh turmeric

-50 grams sugar

-35 grams salt

-1 gram toasted cardamon

-4 grams toasted star anise

-8 grams toasted coriander seeds

-8 grams toasted fennel seeds

-8 grams toasted black peppercorns

Place all ingredients into a pot and lightly stir until sugar and salt are dissolved.

Bring to a boil and immediately turn down to a light simmer for 15 minutes.

Strain solids and and pour over fennel wedges or whole baby fennel. 

Caponata

 

-4 qts Eggplant, medium dice

-4 qtsZucchini, medium dice

-3 qtsOnion, red and white, md dice

-1 cup Soffritto

-1/2 cup Tomato paste, Mutti

-1 cup Vinegar, red wine

-1 cup Sugar

-1 pint Raisins, golden

-1 cup Capers

-1 cup Olives, Taggiasche, chopped

-1 tablespoon Oregano, dried

-1 tablesppon Chili flake

-Zest of 2 lemons

 

1. Fry the eggplant, zucchini and onions in batches in very hot blended oil on the range, until golden brown. Let drain.

2. Sweat soffritto in olive oil until tender, then add tomato paste and fry for 2 minutes.

3. Add remaining ingredients (except the fried eggplant, zucchini, onion) and let slowly simmer until reduced and thickened.

4. Mix this sauce with fried veg. Taste for seasoning. Let cool 

Gnocchi alla Romana

 

-3 quarts Milk, whole

-2 quarts Heavy cream

-1 quart Semolina flour

-8 Egg Yolks

-1 pint grant parmigiano

-1 pint grated pecorino Romano

-Salt to taste

 

1. Combine milk, heavy cream in a large pot and bring to a simmer over low heat, stirring constantly with a whisk to prevent scorching.
2. Sift in semolina, while whisking to incorporate evenly.
3. Return to a simmer and cook, whisking throughout, for another 15 minutes.
4. Temper in egg yolks. Remove from heat.
5. Mix in cheese.
6. Pour out onto greased and parchment lined sheet tray. Place a greased parchment sheet on top and smooth surface.
7. Cool 24 hours before portioning.

SALSA TONNATA

-725 Grams high quality canned tuna

-200 Grams diced spanish onions

-45 Grams chopped capers

-1 large clove chopped garlic

-10 Grams salt packed anchovies

-750 Grams mayonnaise 

-65 Grams white wine

-Zest of 1 lemon 

1. Sweat onions, and garlic in olive oil until tender. Add the capers and anchovies. once the anchovies have dissolved add the tuna and white wine, let cook for 3 minutes.

2. Blend the the tuna mixture in a food processor.  Once the the mixture is smooth, transfer to a mixing bowl and fold in the mayonnaise with the lemon zest.

    © 2019 by JORDAN FROSOLONE